Pin it
A vibrant one-pan meal that brings together tender chicken, colorful peppers, and fragrant rice with Mexican-inspired seasonings. This skillet dinner delivers restaurant-style fajita flavors while keeping cleanup minimal.
Why You'll Love This Recipe
Essential Ingredients and Selection Guide
Precooked Chicken - Rotisserie chicken works perfectly
Bell Peppers - Mix colors for visual appeal and varied sweetness
Jasmine Rice - Offers perfect texture and aroma
Fajita Seasoning - Store-bought or homemade blend
Low-Sodium Broth - Allows better seasoning control
Detailed Step-by-Step Instructions
Vegetable Preparation
Heat olive oil in large skillet over medium-high heat. Add sliced peppers and onions, cooking until charred edges appear. Don't stir too frequently - this allows proper caramelization.
Rice Addition
Add rice, stirring to coat with oil and vegetables. Toast briefly to enhance nutty flavor.
Liquid Components
Pour in broth and tomato sauce. Add fajita seasoning and lime juice. Stir to combine, scraping any browned bits from pan bottom.
Cooking Process
Bring to boil, then reduce heat. Cover and simmer 16-18 minutes until rice is tender.
Final Assembly
Add chicken to heat through. Fluff rice with fork. Top with preferred garnishes.
Pin it
You Must Know
When testing this recipe, I discovered pre-toasting the rice adds remarkable depth.
Make-Ahead Success
Prep vegetables and chicken separately up to 2 days ahead.
Temperature Control
Medium-high heat for vegetables, medium-low for rice cooking.
Storage Strategy
Refrigerate up to 4 days. Reheat with splash of broth.
Serving Options
Build-your-own fajita bowls
Wrap in warm tortillas
Serve over crisp lettuce
Pin it
Chef's Essential Tips
Slice peppers evenly for consistent cooking
Toast rice before adding liquid
Let rest 5 minutes before serving
This skillet meal adapts beautifully to what's on hand - switch up proteins, add different vegetables, or vary the toppings. Perfect for busy weeknights or casual entertaining where everyone can customize their plate.
Remember to have all toppings ready before starting - the cooking moves quickly and the dish is best served immediately while the vegetables maintain their char and the rice is perfectly fluffy.
Frequently Asked Questions
- → Can I use pre-cooked rice?
- No, recipe is designed for uncooked rice. Pre-cooked rice would become mushy with the liquid ratios given.
- → What's the best skillet to use?
- A heavy-bottomed, non-nonstick skillet works best for achieving proper char on vegetables and preventing rice from sticking.
- → Can I use raw chicken?
- Yes, but cook it first before the peppers and onions, then remove and add back with rice.
- → Is homemade seasoning better than packaged?
- Both work well. Homemade allows control over spice levels and sodium content.
- → How do I store leftovers?
- Store in airtight container in fridge for up to 4 days. Reheat with a splash of water to prevent drying.